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Grilled chicken and strawberry salad

Grilled chicken, strawberry and spinach salad in an orange poppy seed vinaigrette.

By The Gourmand Mom / May 10, 2012

Light spinach salad, topped with a tender grilled chicken breast, sweet mandarin oranges and fresh strawberries, dressed in a vibrant orange and poppy seed vinaigrette.

The Gourmand Mom

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In our 16 years together, some of the biggest arguments I've had with my husband have revolved around how to pronounce the names Erin or Aaron and Carrie or Kerry.

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The Gourmand Mom

Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.

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We’ve nearly come to blows over the proper way to say crayon (It’s definitely not ‘cran’). And don’t even get me started on orange. I can acknowledge that there’s an ‘or’ in the beginning of the word, so it could be pronounced like oar-inj, but that’s just not how I say it. And well…I’m just going to go eat my R-enges now.

However you say it, sweet oranges make me think of summer. And it doesn’t get much more summery than this light spinach salad, topped with a tender grilled chicken breast, sweet mandarin oranges and fresh strawberries, dressed in a vibrant orange and poppy seed vinaigrette. It’s bright, fresh, and perfect if you’re watching your waistline for summer!

Grilled Chicken, Strawberry, and Spinach Salad in an Orange Poppy Vinaigrette

Makes 4 meal-sized salads

Juice and zest from 1 navel orange (about 1/3 cup)
2 tablespoons red wine vinegar
1/4 cup olive oil
1 tablespoon honey
1-1/2 tablespoon poppy seeds
Crushed red pepper, to taste
Pinch of salt
4 grilled chicken breasts (seasoned with salt and pepper), sliced
8 cups fresh baby spinach leaves (approximately)
8-10 strawberries, sliced
1 cup mandarin orange segments
1 red onion, very thinly sliced

To prepare the vinaigrette: Combine the orange juice, zest, vinegar, olive oil, honey and poppy seeds until well blended. Season with salt and crushed red pepper, to taste.

To assemble the salad: Toss the spinach leaves in some of the dressing. (Do not overdress.) Arrange a pile of the dressed spinach leaves on each plate. Top with the grilled chicken, red onions, strawberries, and oranges. Drizzle a little extra dressing over the chicken.

Related post on The Gourmand Mom: Chicken, Apple, Peanut Salad

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